tag:blogger.com,1999:blog-760980569631717342.post6621125706721019519..comments2018-01-28T22:49:51.778-08:00Comments on The Pastry Chef's Baking: Chocolate Chocolate Chip Cookies - Levain Bakery copycat #4 from Parsley Sage SweetPastry Chef Bakinghttp://www.blogger.com/profile/05499370153487228890noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-760980569631717342.post-41990268846793928142017-03-18T08:08:37.051-07:002017-03-18T08:08:37.051-07:00The butter warms up as you beat it. If you start o...The butter warms up as you beat it. If you start off with room temperature butter, it may get too warm as you beat in the other ingredients, in which case, your dough could become too soft or greasy. If you have a stand mixer, it&#39;s easier/better to start off with cold butter. You can beat it creamy and mix with the other ingredients before it gets too warm.Pastry Chef Bakinghttps://www.blogger.com/profile/05499370153487228890noreply@blogger.comtag:blogger.com,1999:blog-760980569631717342.post-12496315831414739422017-03-18T07:56:57.039-07:002017-03-18T07:56:57.039-07:00This sounds pretty good to me. One question. Th...This sounds pretty good to me. One question. The ingredients list says cold butter cut in tablespoons. The instructions make it sound line the butter should be room temp. Why cold?<br /><br />Thanks.<br /><br />LindaLitahttps://www.blogger.com/profile/04137765931074182764noreply@blogger.com